Where to eat Guinness beef stew in Dublin: 4 editor picks
Ranked by TableJourney editorial score.
Photo: HarshLight from San Jose, CA, USA · CC BY 2.0
A long-simmered beef stew braised in Guinness Extra Stout with carrots, onions and a bay leaf, the working Dublin pub plate served with mash and brown bread. Three hours minimum.
Beef in stout is older than Guinness, but the 1759 St James's Gate stout brewery formalised the recipe across Dublin pub kitchens. The classic Irish stew uses lamb and no stout; the beef and Guinness variant became the Dublin pub menu signature from the 1970s onwards. The dish needs three hours minimum to reduce the stout to a glossy syrupy gravy and to break the beef shin down. Every Dublin pub serves a version; the Brazen Head's is the city's reference, the Stag's Head and L. Mulligan Grocer's are the gastropub upgrades.
L. Mulligan Grocer on Stoneybatter in Dublin 7, the Northside gastropub of black pudding arancini, Irish seafood chowder and chicken Kiev, no Guinness.
TipClosed Mondays and Tuesdays. The Wednesday early dinner is the calm window; Sunday lunch books two weeks ahead online.
The Stag's Head on Dame Court in Dublin 2, a Victorian pub since 1860 with original mahogany and a stained-glass roof, the city's archetypal Dublin pub.
TipTwo bars; the downstairs is the trad pub, the upstairs Parliament Hotel is the late bar. Irish stew at lunch is the value play.
The Brazen Head on Bridge Street Lower in Dublin 8, established 1198 as Ireland's oldest pub, the present 1754 coaching inn serves Irish stew and trad.
TipFood served until 21:00 daily; nightly trad music sessions from 21:00. The back snug holds eight; the courtyard runs summer only.
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